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\u003ci\u003eOlives and Olive Oil in Health and Disease Prevention, Second Edition\u003c/i\u003e expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students.\u003cul\u003e\u003cli\u003eContinues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients\u003c/li\u003e\u003cli\u003eExplains how olive oil compares to other oils\u003c/li\u003e\u003cli\u003eDetails the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems\u003c/li\u003e\u003c/ul\u003e |
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